Harissa Spiced Lamb Chops with Eggplant Caponata 

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Recipe by Lora Kirk, Ruby Watchco for Restaurants for Change 2016

Ingredients:

1/4 cup harissa paste (recipe below)
1/4 cup canola oil
2 shallots, diced
2 garlic cloves, chopped
2 ribs of celery, cut crosswise into ¼ inch-thick slices
2 cups cubed graffiti eggplant
2 sprigs of thyme
1/4 cup pitted and chopped Kalamata olives
2 tbsp chopped capers
3 tbsp sherry vinegar
1 tbsp brown sugar
1/4 cup sultana raisins
1.5 cups halved tri-colour cherry tomatoes
1 cup tomato juice
Kosher salt and cracked black pepper
Mint and Italian flat leaf parsley leaves for garnish

Directions:

• Place the lamb chops in a single layer in a dish, smear both sides with harissa paste, cover and refrigerate for one hour to marinate, turning occasionally.
• Set a skillet over medium heat, add oil and shallots and sauté for two minutes before adding garlic; sauté for one additional minute.
• Add the celery, eggplant and thyme and sauté for approximately 10 minutes or until the eggplant is tender, stirring occasionally.
• Add the olives, capers, vinegar, brown sugar and raisins and cook for two minutes. Then, add the tomatoes and tomato juice and cook for approximately 10 minutes or until the sauce thickens, stirring occasionally.
• Remove and discard the thyme sprigs, season copanata to taste with salt and pepper and keep warm.
• Meanwhile, grill the marinated lamb chops over medium-high heat to medium-rare doneness — about four minutes per side.
• Spoon the caponata onto a warm serving platter, arrange the lamb chops on top, garnish with mint and parsley and serve immediately.

Harissa Paste
3 red bell peppers, seeded and diced
3 tbsp extra virgin olive oil
4 tsp Sriracha
1 tbsp minced garlic
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground coriander
Kosher salt and cracked black pepper

Directions:
In a bowl of a food processor fitted with a blade attachment, add peppers, oil, Sriracha, garlic, cumin, cardamom and coriander and process until smooth. Season to taste with salt and pepper, cover and refrigerate until ready to use.

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